Heat a griddle over medium low heat. In medium bowl, whisk eggs well. Whisk in salt, sugar, vanilla and almond extract. Gradually whisk in milk and cream. Pour mixture into a shallow baking dish. Working in batches if needed, put the bread in the dish and let it soak for 3 minutes; then turn slices over land soak on the other side. Butter your griddle and let butter bubble. Just before placing the soaked bread slices on the griddle, put almonds in a single layer (but fairly densely packed) on the griddle, forming an area the size and shape of a bread slice. Press one side of the brad into the almonds on the griddle and cook til golden brown, about 4 minutes. Flip bread to other side and cook until speckled golden brown, 3 to 4 minutes. Serve hot.
Serves 4 to 6 or make 8 pieces of French toast